Easy Lasagna Recipe (No Boil Noodles)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
1 hr
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Resting Time
10 mins
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Servings
15
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Calories
358 kcal
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Course
Main Course
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Cuisine
Italian
Easy Lasagna Recipe (No Boil Noodles)
Description
Easy Lasagna Recipe (No Boil Noodles) assembles layers of browned ground beef and sweet Italian sausage cooked with garlic and tomato sauce, combined with a creamy cheese mixture of ricotta, mozzarella, Parmesan, eggs, and parsley. No-boil lasagna noodles are layered with sauce and the cheese mixture in a casserole dish. Baking at 350ºF steams the noodles as they absorb sauce, cooking fully in the oven.
This method simplifies preparation by skipping the noodle boiling step, yet yields tender, cohesive layers with rich meat sauce and creamy cheeses. The cheese topping melts and browns lightly for a classic lasagna appearance and texture.
The recipe instructs layering carefully and baking thoroughly for a satisfying, hearty meal suited for family dinners or gatherings. Garnishes like fresh herbs can be added before serving. Nutritional estimates depend on specific ingredient brands and portion sizes.
Ingredients
- 1 pound ground beef
- ½ pound Italian sausage sweet
- 1 teaspoon garlic minced
- 48 ounces spaghetti sauce (your favorite sauce)
- 15 ounces ricotta cheese (or cottage cheese)
- 3 cups mozzarella cheese shredded
- 2 large egg
- 3/4 cup Parmesan Cheese grated
- 2 teaspoons parsley or 4 tablespoons freshly snipped, dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- 12 lasagna noodles
- ¼ cup water
Instructions
- To prepare, preheat the oven to 350ºF and spray a 9×13 casserole dish with cooking spray.
- In a large skillet over medium heat brown the ground beef and sausage together. Drain off and discard any fat. Add the minced garlic and spaghetti sauce. Simmer for 5 minutes. 1 pound ground beef, ½ pound sweet Italian sausage, 1 teaspoon minced garlic, 48 ounces spaghetti sauce
- In a large bowl, mix together the ricotta, 2 cups of the mozzarella cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt and ground black pepper. Mix well. 15 ounces ricotta cheese, 3 cups shredded mozzarella cheese, 2 large eggs, 3/4 cup grated Parmesan cheese, 2 teaspoons dried parsley, ¼ teaspoon salt, ¼ teaspoon ground pepper
- To assemble, spread ¾ cup of sauce on the bottom of the baking pan. Cover the bottom with 3 uncooked lasagna noodles. Top with ⅓ of the cheese mixture and ¼ of the sauce. 12 lasagna noodles
- Repeat layers (noodles, cheese, sauce, noodles, cheese, sauce).
- Top with 3 noodles, remaining sauce, remaining 1 cup of mozzarella and Parmesan cheese. If your sauce is a thick, hearty sauce, add ½ cup water to the edges of the pan. If your sauce is runnier like Old World Style Ragu or even Rao’s marinara, you won’t need as much water. ¼ cup water**-
- Spray a sheet of aluminum foil with cooking spray. Cover with the baking dish with aluminum foil (sprayed side down). This prevents the cheese from sticking. Bake in the preheated oven for 50 minutes. Uncover and bake an additional 10 minutes.
- Let the lasagna stand for 10 minutes before cutting and serving.
Notes
- The sauce provides enough liquid to cook the no-boil noodles properly in the oven during baking.
- You can substitute boxed boiled noodles if preferred; just omit adding extra water to the layering.
- Fresh herbs such as basil, oregano, or parsley can be added on top before serving for extra aroma.
- Calories are approximate based on 15 servings; nutrient content varies by brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 92mg | 31% |
| Sodium | 862mg | 36% |
| Potassium | 522mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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